These burritos are perfectly balanced to give the right combination of fire and sweetness with an earthy quality that the whole family can enjoy.
Cube your sweet potato and toss to coat in olive oil. Then sprinkle the dry herbs and mix to coat the cubes evenly, season with salt and pepper.
Roast the sweet potato for 30-40 minutes until charred on the outside and soft in the middle. Use a silicone brush to glaze the cubes with 2 tbsp Hellmann's.
Whilst the sweet potato is roasting add your avocado, onion, lime juice, jalapeno, coriander and garlic to a blender. Blitz until you achieve the desired consistency. You can go for something totally smooth or leave some texture. Season.
Drain your can of pinto beans reserving 2 TBSP water. Gently warm them with the reserved water and remaining 2 TBSP of Hellman's.
Assemble your burritos, garnish with whatever takes your fancy. My preference is for roasted red peppers, salad leaves and feta. If you like extra spice now is a good time to add some extra chilli.